Sooooo, shortly after we started Bon Appétempt, we realized that there was something that already existed that was quite similar called Project Recipe. Maybe you've heard of it? Well if not, it's two bloggers, Chris and Bridget, working their way through Bon Appétit's top 100 dishes. And not only do they do the whole "their version/ our version" thing, but they're also annoyingly commissioned from the mother ship itself (Bon Appétit).
But then we took a closer look and realized that Project Recipe is kinda jenky. I mean, I know it's supposed to be done by amateurs (note: Matt and I are worse than amateurs!), but in the interest of my unusually extreme competitive nature, I thought we might just take a little comparative look together...
Bon Appétit's version:
I mean, they didn't even try to balance the two turnovers on top of one another while resting both atop a glass bowl with something creamy in it!
So, I hope you realize by now that I'm (sorta) joking. All of us are just trying to have fun while tackling gourmet recipes, right? Right.
...which brings us to the first step of the making of the turnovers--a mixture of walnuts, dried cranberries and maple syrup:guests after a relatively light soup and salad meal. Though, I had some misgivings when Matt was shredding the cheddar cheese and said, "So, this is gonna be the appetizer, right?"
But rest assured, despite the cheddar, this is definitely a dessert.
One that's wrapped up in puff pastry nonetheless.
Aerial shot of Matt and his trusted towel-over-the-shoulder cooking technique. (Seriously, this man will not be in the kitchen without one. Not that there's anything wrong with that.)
Oh, and it should be mentioned that our baking sheets were recently ruined and we've yet to replace them so these guys baked on straight parchment paper. I don't know if this made much of a difference, but these turnovers were fairly average. Mine didn't seem to have enough filling, and I think the recipe could have used a little more maple syrup.
RECIPE via Bon Appétit
2 medium Golden Delicious apples, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
1 1/2 cups (loosely packed) coarsely grated extra-sharp cheddar cheese
1/4 cup pure maple syrup
1/4 cup chopped walnuts
1/4 cup sweetened dried cranberries
Pinch of salt
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 large egg, beaten with 1 teaspoon water to blend (for glaze)
Toss first 6 ingredients in medium bowl to blend. DO AHEAD Can be made 2 hours ahead. Cover and chill.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Line 2 large rimmed baking sheets with parchment. Roll out 1 puff pastry sheet on lightly floured surface to 11-inch square. Using 5- to 5 1/2-inch plate or bowl as template, cut out 4 rounds from pastry. Transfer pastry rounds to 1 baking sheet, spacing apart. Repeat with second pastry sheet, placing rounds on second baking sheet. Spoon filling onto half of each pastry round, dividing all of filling among rounds. Brush edges of pastry lightly with some of egg glaze. Fold plain pastry half over filling; press on edges to seal and enclose filling completely, then press tines of fork along pastry edge to create tight seal. Using tip of small sharp knife, cut two 1/2-inch-long slits in top of crust on each turnover. Brush tops with egg glaze, then sprinkle with sugar.
Bake turnovers until crusts are puffed and golden and juices are bubbling through slits in crusts, about 25 minutes. Carefully run metal spatula under turnovers to loosen and transfer to racks to cool slightly. Serve warm or at room temperature.